| Summary: | 碩士 === 文化大學 === 家政學系 === 81 === The study in mainly concerning the factor affecting the
texture of ai-chia (Artemsia vulgaris L.var.indica) cake.
During the investigation. TC189 (japonica vatiety)and
TCW70 (waxy variety) were applied as the sample. The
amylose contents of TC189 was 18.31% and TCW70,
1.40%. The formulation and preparation of ai-chia cake
were developed. The product was stored at 5℃. Under 85% RH
and-18℃. The sample was analyzed at 0, 7, 14, 21, 28, and 35
days, respectively. From the results of DSC and the
mearsurement of the amount of soluble starch, the degree of
staling on ai-chia cake would increase as the storage time
prolonged. The addition of ai-chia could promote the rate of
staleness. The color of ai-chia cake was dark green, it
would become green color when the soybean oil was added. The
quality of the product was not changed significantly when was
stored at -18℃. Up to 35 days,based the analyses if
enthalpy of DSC, the amount of soluble starch,and the X-ray
diffractogram. However, it only could stayed 7 days at
5℃. Both electric cooker and microwave oven were used to
examine the effect of reheating on the quality of the sample.
But no significant difference in color was detected.
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